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v • d • e This article is being improved by the Cleanup Taskforce to conform with a higher standard of article quality. It is likely to change frequently until completed. Please see its Cleanup Taskforce page for more details. Cleanup Taskforce page: edit · history · watch · purge ==Whole grain== While I believe this person is doing their level best to serve the knowledge of the readers here, the tone and format they have chosen is not appropriate for an encyclopedia, in addition to grand grammar and syntax problems. Perhaps the author is guilty of publishing original thought, but I doubt he/she is the the first breadmaker on Earth, and the information is probably not unique. Could this somehow be rewritten in encyclopedic context or does it need to be excised entirely? Noir sur blanc 18:37, 19 January 2006 (UTC) I'm on it. I'm going to try to include many of the good suggestions on the talk page into the main article as well as find some external references. At the moment I agree the article is very confusing to read, I'll have a go at fixing that as well Grandwazir 22:56, 25 January 2006 (UTC)

A fact from Whole grain appeared on Wikipedia's Main Page in the Did you know? column on 16 June 2005. The text of the entry was as follows: Did you know ...that whole grains are often more expensive than refined grains because their higher oil content is susceptible to oxidation, complicating processing, storage, and transport?

Contents 1 Whole wheat 2 Cleanup 3 Recent additions 4 Snooping out Whole Wheat from White Wheat 5 Crude language 6 Colonoscopy and Whole Grains 7 contradiction? 8 Identifying whole-grain products 9 Whole Grains vs Whole Grain Products

[edit] Whole wheat

While you are correct about the shelf life of whole wheat flour, you were wrong about the thought that whole wheat isn't whole grain.

whole wheat definitely is whole grain.

Please read my article for more information. jamesccostello@gmail.com

[edit] Cleanup

Good evening folks, I've been assigned by the cleanup taskforce to help clean this up. Grandwazir 22:55, 25 January 2006 (UTC)

[edit] Recent additions

I have removed the following material until it is rewritten to conform to a higher standard of quality.

[edit] Snooping out Whole Wheat from White Wheat

I help make and sell bread in great Harvest of Thousand Oaks, so maybe I can help clarify this for everyone. Determining whether something is whole grain or not is a slightly complicated process.

As dorierez said in her discussion, the shelf life does only last about 48-72 hours before losing flavor and nutrients. In Great Harvest, we use the whole grain flour within 36-48 hours after we mill it. otherwise as dorierez said, it would go rancid and lose many of the nutrients and flavor. When used quickly after milling, whole wheat bread can have a much better taste than white bread.

What dorierez said about whole wheat not being whole grain is untrue. 'Whole wheat' is always whole grain. 'wheat' is questionable.

Before we begin, you must know what wheat is. Wheat is the kernel that grows on the wheat stalk. It is a type of grain, and as long as the entire grain is used in the milling process it is 'whole grain flour'. However, if a part of the grain is removed, then it is 'white flour' regardless of whether it is bleached or unbleached.

If a label just says "wheat" it may or may not be whole grain. But if you look for the term "Whole Wheat" or "Whole Grain", you insure that it is whole grain. But looking for these alone only ensures that it is PART whole wheat, which means some white flour may or may not be in there too.

To ensure that the flour in a product is 100% whole grain, look for these common items: "enriched flour", "Unbleached flour", or "white flour". If none of these are on there, then it is 100% whole grain.

Another thing to watch out for is don't let the color of the bread fool you. Often times larger bakeries will use molassas, brown sugar, and coloring to make a bread look like its whole wheat.

If the label says "100% whole grain" then you can be sure that it is entirely whole grain(and you dont need to look up the ingredients).

Just recently though the Whole Grains Council has been issuing these stamps to any company which wishes to use them. Here is what they mean:

File:Http://wholegrainscouncil.org/img/stamp good.gif This stamp indicates 8-15 grams of whole grain. ( 1/2 serving )

File:Http://wholegrainscouncil.org/img/stamp excellent.gif This stamp indicates 16 or more grams of whole grain. ( 1 serving )

File:Http://wholegrainscouncil.org/img/stamp 100excellent.gif This stamp indicates 16 or more grams of whole grain and 100% whole grain. (No white wheat)

When searching for Whole grain foods, it is best to look for these labels.

For more information on these stamps, visit the whole grain coucil's website at http://wholegrainscouncil.org/WholeGrainStamp.html[1].

I hope this cleared up a few things for everyone.

[edit] Crude language

removed crude language that is not necessary [user: canuk72 Jan 3, 2007 2pm]

[edit] Colonoscopy and Whole Grains

I turned 50 recently and had a colonoscopy, because Katie Couric had one. They found a polyp and removed it, and afterwards my doctor advised me to eat whole grain bread. I do and I also eat rice bran, freshly ground flax seed power and drink green tea, because they are also supposed to be healthful.204.80.61.10 18:30, 4 January 2007 (UTC)Bennett Turk

[edit] contradiction?

Currently this article claims "carbohydrates from whole grains are digested and enter the bloodstream more slowly (as measured by the glycemic index). ... When searching for whole-grain foods, it is important to note that any products made with flour can have the same effect on blood sugar, whether the flour is produced from whole grains or not."

So which is it?

• Do whole grain foods have the same effect on blood sugar (the same glycemic index) as refined grains?
• Do whole grain foods enter the bloodstream more slowly, leading to a lower glycemic index?

--68.0.124.33 (talk) 02:31, 19 February 2008 (UTC)

[edit] Identifying whole-grain products

This section seems to be very useful, but it deals with US laws and regulations only (that's obvious from the cited sources). I will mark it as US-centered in hope to attract attention from editors who can provide information about regulations in other parts of the world as well. Pbosakov (talk) 15:38, 16 March 2008 (UTC)

[edit] Whole Grains vs Whole Grain Products

This article on whole grains is misleading and wrong. Dr Andrew Weil

http://www.drweil.com/drw/u/TIP03064/Easy-Way-to-Cook-Whole-Grains.html

would contend that whole grains are just that...whole. He defines whole grains as seeds that are not pulverized. Therefore, flour, even whole wheat flour, would not be a whole grain but a whole grain PRODUCT.

Whole grains and the use thereof is not the topic of this article.

Dangnad (talk) 23:43, 25 October 2008 (UTC)

" Keeping grains as close to their original form as possible slows or prevents the digestion of starch, and a slower digestion is responsible for preventing spikes in blood sugar" Really, there is little difference in blood sugar "spiking" given with food having a Glycemic Index of 100 or say 50.ALL digestible carbohydrates raise blood glucose levels some 30 to 60 minutes after eating. The level of elevation is the only difference observed- see Hughes at ajcn.org/cgi/reprint/49/4/658. The major problem is that excessive consumption of carbohydrates, especially by pre-diabetic and diabetic patients, can lead to an increase risk in cardiovascular disease- see The New England Journal of Medicine, January 17, 2008. The role of glycated hemoglobin in CVD is at last being recognized, see Wikipedia Glycosylated_hemoglobin ." Persistent elevations in blood sugar (and therefore HbA1c) increase the risk for the long-term vascular complications of diabetes such as coronary disease, heart attack, stroke, heart failure, kidney failure, blindness, erectile dysfunction, neuropathy (loss of sensation, especially in the feet), gangrene, and gastroparesis (slowed emptying of the stomach)." —Preceding unsigned comment added by 202.172.116.105 (talk) 21:23, 15 November 2008 (UTC)